Food Research International

Article	Citations
Highly sensitive smart chitosan/zein film cross-linked with Fe2+ chelated red radish anthocyanins nanoparticles for mushroom freshness monitoring	272
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07	256
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage	227
Modeling Geobacillus stearothermophilus spores inactivation in plant-based drinks to design UHT processing	180
Authenticating vintage in white tea: Appearance-taste-aroma-based three-in-one non-invasive anticipation	141
Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine fermentation	136
Modulating the highland barley hordein/glutelin ratio can improve reconstituted fermented dough characteristics to promote Chinese Mantou quality	133
Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography–olfactometry, odor activity values, and metabolomics	128
Assessment of changes in sensory perception, biometrics and emotional response for space exploration by simulating microgravity positions	123
Dietary polysaccharides from dragon fruit pomace, a co-product of the fruit processing industry, exhibit therapeutic potential in high-fat diet-induced metabolic disorders	120
Exploring the feasibility of RS4-type resistant starch as a fat substitute in low-fat mayonnaise: An evaluation of the effects of acylated starches with different chain lengths	120
A targeted reformulation of safflower oil: Enhancing anti-inflammatory potential and market competitiveness through ω3 enrichment	120
Feeding systems change yak meat quality and flavor in cold season	119
Fabrication and saltiness enhancement of salt hollow particles by interface migration	119
A comparative study of the composition of microorganisms and metabolites in different β-casein genetic types of dairy cows based on metagenomics and non-targeted metabolomics	116
Effect of nutrition warning, brand, and claims on the perception of product healthiness by Brazilian consumers	115
Preparation and texture assessment of purple red rice bran anthocyanins-rice starch based dysphagia food masses	115
Antibacterial activity of zinc oxide nanoparticles against Shewanella putrefaciens and its application in preservation of large yellow croaker (Pseudosciaena crocea)	113
Surfactant-free W/O high internal phase emulsions co-stabilized by beeswax and phytosterol crystal scaffold: A promising fat mimetic with enhanced mechanical and mouthfeel properties	112
Development and characterization of soy protein-based custard-like soft foods for elderly individuals with swallowing difficulties	111
A comprehensive quantitative LC-MS/MS method for rapid gelatin source identification in food products: Comparison with PCR	111
Towards microbial consortia in fermented foods for metabolic engineering and synthetic biology	110
Chitosan suspension enriched with phenolics extracted from pineapple by-products as bioactive coating for liposomes: Physicochemical properties and in vitro cytotoxicity	110
Enhancing shelf-life of dried goji berry: Effects of drying methods and packaging conditions on browning evolution	109
Strong, tough, antibacterial, antioxidant, biodegradable multi-functional intelligent hydrogel film for real-time detection and maintenance of salmon freshness	104

Xylooligosaccharides: A comprehensive review of production, purification, characterization, and quantification	103
Integrated microbiome and metabolome analysis reveals the key role of taurohyocholate in the treatment of hyperuricemia with Lacticaseibacillus rhamnosus 2016SWU.05.0601	101
Impact of polysaccharide addition on the technological aspects of low lactose milk powders	101
Effects of isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage	99
Molecular mechanism of the interactions between coffee polyphenols and milk proteins	98
Alcogels based on secalin and konjac glucomannan composites for the controlled release of curcumin	94
Oral-gastric digestion effect of emulsion-type ingredient of avocado seed and cytotoxic potential in gastric cancer cell	94
Can operational parameters impact spray-dried bacteria viability and production costs? An experimental study with autochthonous Lactococcus lactis subsp. lactis isolated from Amazonian artisanal chees	94
Portable spectral reflectance for rapid discrimination of honey with a protected designation of origin from Ortigueira, Brazil	91
Integrated microbiome and metabolomics analysis of spoilage characteristics of modified atmosphere packaged pork	88
Technological innovations for reducing tomato loss in the agri-food industry	87
Physicochemical and microstructural properties of frozen cooked noodles during frozen storage affected by enzymatically interesterified soybean oil-based plastic fat	87
Multifunctional Lactiplantibacillus plantarum SQ1 from Baijiu Daqu: Application of histamine degradation and probiotic potential in yogurt production	85
Ultrasound-treated hybrid protein gels from pea and whey: A comparison of gastric breakdown mechanisms with commercial protein-based foods	85
Selective extraction of zearalenone from corn steep liquor for raw material of standard substance using polyamide membrane	85
Enhanced interfacial stabilization of high internal phase emulsion using goose liver protein via ultrasonication fortified interfacial curcumin complexation	84
Encapsulation of oleanolic acid into cyclodextrin metal-organic frameworks by co-crystallization: Preparation, structure characterization and its effect on a zebrafish larva NAFLD model	84
Effect of scenting process on the taste profile of jasmine green tea and the potent bitterness-enhancing compound in jasmine flowers	83
Ultrasound improves the digestibility of oxidized silver carp (Hypophthalmichthys molitrix) myofibrillar protein: Changes from structure to peptide release	83
Plasma and ultrasound-treated cashew apple juices: An NMR analysis approach of its sugars, amino and organic acids	81
Development of novel process for production of high-protein soybean semolina and its functionality	81
Exploring the bioaccessibility, in vitro colonic fermentation, and the impact on the intestinal microbiota of allyl-and benzyl-isothiocyanate from white and Ethiopian mustard	80
Real-time monitoring of fermentation processes in wine production with benchtop 1H NMR spectroscopy	80
Pesticide residues in grapes and wine: An overview on detection, health risks, and regulatory challenges	80
Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation	79
Fabrication of stable hydrogel microspheres with hydrophobic shell using water-in-water (W/W) Pickering emulsion template	79
Machine learning-based classification and prediction of typical Chinese green tea taste profiles	79
Elucidation of the potential mechanism of tannase in removing the astringency of hickory nuts and its effect on flavor profile utilizing wide-targeted metabolomics, E-nose, and HS-SPME-GC–MS	79
Ice-sonication enzymatic extraction: A novel approach for enhancing honey-infused ready-to-drink black tea with comparative analysis of honey types	78
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation	75
Mead production and quality: A review of chemical and sensory mead quality evaluation with a focus on analytical methods	75
Exploring key aroma differences of three Fenghuang Dancong oolong teas and their perception interactions with caffeine via sensomics approach	75
Efficacy of Brazilian and Mexican front-of-package nutrition labeling systems on simulated online purchase of non-alcoholic beverages by adolescents: A randomized controlled study	74
Fatty acid esters of 3-monochloropropane-1,2-diol and glycidol in palm oil: A review on current industrial-scale mitigation strategies, challenges and perspectives	73
Lipids-modified starch: Advances in structural characteristic, physicochemical property, and application	72
Distribution characteristics and seasonal variation of microbial communities in powdered infant formula processing environment	72
Enhanced antihypertensive chicken by-product hydrolysate fraction after its separation by electrodialysis with ultrafiltration membrane (EDUF)	72
Application of whole genome sequenced selected Pediococcus acidilactici to tailor the making of the spreadable fresh ewe’s milk “Quadrello di Ovino” cheese to the production area	72
L-lysine enhances pork color through antioxidant activity and myoglobin conformational changes	71
Comparative study on static and dynamic digest characteristics of oat β-Glucan and β-Gluco-Oligosaccharides	71
Unlocking the biorefinery approaches to valorize sugar beet leaves (B. Vulgaris L.) for food industry applications: A critical review	71
Unveiling the structural and physico-chemical properties of glutenin macropolymer under frozen storage: Studies on experiments and molecular dynamics simulation	70
Diverse impact of topography and cultivation location on the polyphenolic profiles and certain sensory attributes of ‘País’ heritage wines from the Maule dryland region (Chile)	70
Evaluation and validation of angiotensin-converting enzyme inhibitory activity of moringa oleifera, quercetin, and isoquercetin: A comparative study of fluorescence and absorbance measurement methods	70
Do cooking techniques influence copper bioaccesibility in foods after in vitro digestion/fermentation in adults and children?	69
Assessment of role of glucose oxidase, flavonoids, copper and iron on the generation of hydrogen peroxide in honey	69
Exploring the effect of L-theanine synergised with EGCG on starch digestibility in ultrasonic field from different perspectives	69
Development of endolysin-integrated pH-responsive antiadhesive and antibacterial coatings with nanorods for the prevention of cross-contamination in fresh produce	69
Hazelnut skin polyphenolic green extract as a promising natural antioxidant in pork burgers: Assessment of quality parameters and consumer acceptance	69
Advancing coenzyme Q10 delivery with plant protein-based nanoparticle-mediated nanosuspensions	68

Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights	68
A disposable microfluidic aptasensor for one-step and real-time detection of sub-femtomolar-level aflatoxin B1 in food	68
Amelioration of tiger nut insoluble dietary fiber as a partial substitute for fat in meat emulsions: Techno-functional properties and in vitro protein digestibility	67
Optic fiber sensors with tunable sensitivities for rapid detection of amatoxins in water and mushroom derived agro-products	66
Ultra-high pressure effectively inhibits the pro-inflammatory activity of thaumatin-like protein from Litchi chinensis: Insights from gut metabolism and theoretical investigation	66
Super antioxidant and high antibacterial ability bi-functional xylitol/2-hydroxypropyl-β-cyclodextrin carbon dots with hydroxyl-functionalized for rainbow trout preservation	66
Nanocochleates as novel delivery vehicles for enhancement of water solubility, stability and controlled release of dihydromyricetin in gastrointestinal tract	66
Dual-species biofilm and other profiles altered by interactions between Salmonella Typhimurium and Pseudomonas fluorescens isolated from meat	66
More than meets the eyes: How can healthiness perceptions and restraint shape the purchase intent of food with nutrition claims?	65
Automated and explainable machine learning for monitoring lipid and protein oxidative damage in mutton using hyperspectral imaging	65
Elucidation of crystallization mechanism of high-purity diacylglycerol from nano-crystal to three dimensional-network by controlling cooling rate	65
A comprehensive review on anti-allergic natural bioactive compounds for combating food allergy	65
Structural basis for the effects of thermal treatment on soybean seed β-conglycinin	64
Metabolomics and (craft) beers – recent advances	64
Green synthesis of ZnO/CQD nanocomposite using chestnut shell and evaluating its photocatalytic antimicrobial activity under visible light	64
Foxtail millet prolamin-pectin nanoparticles enhanced the stability and bioavailability of β-sitosterol	64
Corrigendum to “EPA-rich Nannochloropsis oceanica biomass regulates gut microbiota, alleviates inflammation and ameliorates liver fibrosis in rats” [Food Res. Int. 202 (2025) 115733]	63
Discovery and identification of natural alkaloids with potential to impact insulin resistance syndrome in Cyclocarya paliurus. (Batal) leaves by UPLC-QTOF-MS combined with HepG2 cells	63
A novel antioxidant peptide from soybean meal alleviates H2O2-induced oxidative damage via the Keap1-Nrf2-HO-1 pathway	62
Occurrence of ochratoxin A in Sichuan bacon from different geographical regions and characterization and biocontrol of ochratoxigenic Aspergillus westerdijkiae strain 21G2-1A	62
Preparation of two-step cold-set low oleogel-microgels phase bigels and its application in tender fish balls: Pork fat substitute and cryoprotectant	62
Proteomic analyses of Bacteroides ovatus and Bifidobacterium longum in xylan bidirectional culture shows sugar cross-feeding interactions	62
Effect of pressing pressure and time on the quality characteristics of firm tofu	62
Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits	62
Purification and characterization of antioxidant peptide fractions from protein hydrolysate of rainbow trout (Oncorhynchus mykiss) viscera	62
The stability of cell structure and antioxidant enzymes are essential for fresh-cut potato browning	61
Involvement of DNA methylation in regulating the accumulation of the aroma compound indole in tea (Camellia sinensis) leaves during postharvest processing	61
Effect of inoculation with Penicillium chrysogenum on chemical components and fungal communities in fermentation of Pu-erh tea	60
Effects of thermal treatment on the formation and properties of whey protein isolate/whey protein hydrolysate-sodium hyaluronate complexes	60
The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals	60
Ethanol extract of Sargarsum fusiforme alleviates HFD/STZ-induced hyperglycemia in association with modulation of gut microbiota and intestinal metabolites in type 2 diabetic mice	60
Influences of thioalcohols on the release of aromas in sesame-flavor baijiu	60
Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity	60
Structural and physical-chemical properties of milk fat globules fractionated by a series of silicon carbide membranes	60
A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process	59
A review of alternative proteins for vegan diets: Sources, physico-chemical properties, nutritional equivalency, and consumer acceptance	59
Evaluating the human neurotoxicity and toxicological interactions impact of co-occurring regulated and emerging mycotoxins	59
Investigating the interaction mechanism between gliadin and lysozyme through multispectroscopic analysis and molecular dynamic simulations	59
Non-thermal plasma modulation of the interaction between whey protein isolate and ginsenoside Rg1 to improve the rheological and oxidative properties of emulsion	59
Filamentous fungi for sustainable vegan food production systems within a circular economy: Present status and future prospects	59
Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties	59
Methodological approaches for the assessment of bisphenol A exposure	59
Quantitation of bioactive components in infant formulas: Milk oligosaccharides, sialic acids and corticosteroids	59
Butyrate: A potential mediator of obesity and microbiome via different mechanisms of actions	59
Novel insights into enzymes inhibitory responses and metabolomic profile of supercritical fluid extract from chestnut shells upon intestinal permeability	58
Kimchi intake alleviates obesity-induced neuroinflammation by modulating the gut-brain axis	58
Pizza3: A general simulation framework to simulate food-mechanical and food-deconstruction problems	58
A bioactive compound digested chia protein is capable of modulating NFκB mediated hepatic inflammation in mice fed a high-fat diet	58
Indian oil sardine (Sardinella longiceps) gut derived Bacillus safensis SDG14 with enhanced probiotic competence for food and feed applications	58
Shotgun metagenomic sequencing of bulk tank milk filters reveals the role of Moraxellaceae and Enterobacteriaceae as carriers of antimicrobial resistance genes	58
Untargeted metabolomics analysis using UPLC-QTOF/MS and GC–MS to unravel changes in antioxidant activity and compounds of almonds before and after roasting	57
Influence of sonocrystallization on lipid crystals multicomponent oleogels structuration and physical properties	57
Effect of fermentation time and addition amount of rice sourdoughs with different microbial compositions on the physicochemical properties of three gluten-free rice breads	56
Determination of chlordimeform and its metabolite residue in milk by gas chromatography–tandem mass spectrometry	56
Stability study of ptaquiloside biotoxin from P. esculentum var. Arachnoideum in bovine milk and artisanal dairy-food products	56
Effects of enzymatic hydrolysis combined with glycation on the emulsification characteristics and emulsion stability of peanut protein isolate	56
In-house validation of a visible and near infrared spectroscopy non-targeted method to support panel test of virgin olive oils	56
Determining nine fasciolicides and three metabolite residues in milk and infant formula using solid-phase extraction and liquid chromatography–tandem mass spectrometry	56
Effects of distinct n-6 to n-3 polyunsaturated fatty acid ratios on insulin resistant and AD-like phenotypes in high-fat diets-fed APP/PS1 mice	56
Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA	56
Milk sphingosomes as lipid carriers for tocopherols in aqueous foods: Thermotropic phase behaviour and morphology	56
Editorial Board	55
Editorial Board	55
Metabolomic insights into the profile, bioaccessibility, and transepithelial transport of polyphenols from germinated quinoa during in vitro gastrointestinal digestion/Caco-2 cell transport, and their	55
Konjac glucomannan-fibrin composite hydrogel as a model for ideal scaffolds for cell-culture meat	55
Tomato genotype but not crop water deficit matters for tomato health benefits in diet-induced obesity of C57BL/6JRj male mice	55
Optimal Brassicaceae family microgreens from a phytochemical and sensory perspective	55
Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream	55
Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating	55
Widely targeted metabolomic profiling combined with transcriptome analysis provides new insights into amino acid biosynthesis in green and red pepper fruits	54
A new sight to explore site-specific N-glycosylation in donkey colostrum milk fat globule membrane proteins with glycoproteomics analysis	53
Characterization of flesh firmness and ease of separation in the fermentation of sea bass in terms of protein structure, texture, and muscle tissue structural changes	53
Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction	53
Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties	53
Long-term supplementation with phenolic compounds from jaboticaba (Plinia jaboticaba (Vell.) Berg) reduces adiposophaty and improves glucose, lipid, and energy metabolism	53
Physicochemical properties and Strength analysis of vitreous encapsulated solids for the safe delivery of β-Carotene	53
Study of starch molecular structure–property relations provides new insight into slowly digested rice development	53
Effect of pH treatment on egg white protein digestion and the peptidomics of their in vitro digests	53
Encapsulation of DHA oil with heat-denatured whey protein in Pickering emulsion improves its bioaccessibility	52
In vitro digestion mimicking conditions in young and elderly reveals marked differences between profiles and potential bioactivity of peptides from meat and soy proteins	52

Response of microbial community assembly and succession pattern to abiotic factors during the second round of light-flavor Baijiu fermentation	52
Drying strategies of spent coffee grounds using refractance window method	52
Isolation and functional characterization of hemp seed protein-derived short- and medium-chain peptide mixtures with multifunctional properties for metabolic syndrome prevention	52
Effects of long-term blue light irradiation on carotenoid biosynthesis and antioxidant activities in Chinese cabbage (Brassica rapa L. ssp. pekinensis)	52
Revalorization of Colombian purple corn Zea mays L. by-products using two-step column chromatography	52
Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein	52
Effect of boiling and roasting on phenolic components and their bioaccessibilities of highland barley	52
Development and evaluation of a novel nanofibersolosome for enhancing the stability, in vitro bioaccessibility, and colonic delivery of cyanidin-3-O-glucoside	52
Widely targeted metabolomic, transcriptomic, and metagenomic profiling reveal microbe–plant–metabolic reprogramming patterns mediated by Streptomyces pactum Act12 enhance the fruit quality of Capsicum	51
Coffee prevents IQ-induced liver damage by regulating oxidative stress, inflammation, endoplasmic reticulum stress, autophagy, apoptosis, and the MAPK/NF-κB signaling pathway in zebrafish	51
Youth-derived Lactobacillus rhamnosus with prebiotic xylo-oligosaccharide exhibits anti-hyperlipidemic effects as a novel synbiotic	51
Insect-based food products: A scoping literature review	51
Hawaijar – An ethnic vegan fermented soybean food of Manipur, India: A comprehensive review	51
The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrots	51
Transcriptomic responses of ‘Huping jujube’ (Zizyphus jujuba mill. cv. Huping) fruit to combined treatment of acidic electrolyzed water and high-voltage electrostatic field	51
The influence mechanism of rice protein on leached amylose molecular structure: Steric hindrance effect of protein bodies	51
A machine learning approach to identifying Salmonella stress response genes in isolates from poultry processing	51
Properties of OSA-modified starch and emulsion prepared with different materials: Glutinous rice starch, japonica rice starch, and indica rice starch	51
Responses of intestinal microbiota to inulin was initial microbiota context dependent and affected by the supplementation dosage	51
UV-ozone sterilization system: An intelligent solution for Northern shrimp (Pandalus borealis) cold chain transportation emergencies	51
Label-free quantitative proteomics of commercial rice beverages reveals the presence of high amounts of exogenous amylases	50
Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function	50
Editorial Board	50
Vegetables containing sulfur compounds promote trans-isomerization of unsaturated fatty acids in triacylglycerols during the cooking process	50
Heterogeneous amylopectin delays short-term retrogradation via fabricating a binary gel network within steamed cold noodles	50
Changes in flavor quality of marinated Chinese mitten crab (Eriocheir sinensis) with vacuum pack during cold storage	50
Mechanisms by which Ganglioside GM1, a specific type of glycosphingolipid, ameliorates BMAA-induced neurotoxicity in early-life stage of zebrafish embryos	49
Nutritional and technological potential of umbu-caja and soursop co-product flours	49
Characterization, adsorption kinetic and in vitro release behavior of curcumin loaded with porous mannitol and porous lactose: Template agent method vs. Pore-forming agent method	49
Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor)	49
Eurotium-Cristatum fermented black tea alleviates ulcerative colitis through the PPARγ-NF-κB signaling axis	49
Comparison of RATA, CATA, sorting and Napping® as rapid alternatives to sensory profiling in a food industry environment	48
Effect of TBC of raw milk and thermal treatment intensity on endotoxin contents of milk products	48
Effects of an organic diet intervention on the levels of organophosphorus metabolites in an adult cohort	48
The terroir of Brazilian Coffea canephora: Characterization of the chemical composition	48
Thermal conditions and active substance stability affect the isomerization and degradation of lycopene	48
Effect of dense phase carbon dioxide treatment on the flavor, texture, and quality changes in new-paocai	48
Recent research advances on oral colon-specific delivery system of nature bioactive components: A review	48
Butyrogenic, bifidogenic and slight anti-inflammatory effects of a green kiwifruit powder (Kiwi FFG®) in a human gastrointestinal model simulating mild constipation	48
Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile	48
Taxifolin ameliorates lipopolysaccharide-induced intestinal epithelial barrier dysfunction via attenuating NF-kappa B/MLCK pathway in a Caco-2 cell monolayer model	48
Triticum monococcum amylase trypsin inhibitors possess a reduced potential to elicit innate immune response in celiac patients compared to Triticum aestivum	48
Quantitative proteomic analysis of cattle-yak and yak longissimus thoracis provides insights into the differential mechanisms of meat quality	48
Environmentally friendly and novel solid–liquid phase microextraction of maneb fungicide in fruits and vegetables	47
Editorial Board	47
Anti-inflammatory effect of two pomegranate seed oils obtained by green technologies in Caco-2 cells using the bioaccessible fraction from in vitro gastrointestinal digestion	47
Calcium bioaccessibility increased during gastrointestinal digestion of α-lactalbumin and β-lactoglobulin	47
Scope, nutritional aspects, technology, and consumer preferences toward seafood alternatives	47
Integrated design of micro-fibrous food with multi-materials fabricated by uniaxial 3D printing	47
Editorial Board	47
Detoxification of Meghalayan cherry (Prunus nepalensis) kernel and its effect on structural and thermal properties of proteins	47
Co-cultivation effects of Lactobacillus helveticus SNA12 and Kluveromyces marxiensis GY1 on the probiotic properties, flavor, and digestion in fermented milk	47
Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of ovalbumin: Tracing of advanced glycation end-products and immuno-active peptides	47
Fabrication of anthocyanin–rich W1/O/W2 emulsion gels based on pectin–GDL complexes: 3D printing performance	47
Effects of pH-shifting treatments on the emulsifying properties of rice protein isolates: Quantitative analysis of interfacial protein layer	47
Quality-controlled LC-ESI-MS food metabolomics of fenugreek (Trigonella foenum-graecum) sprouts: Insights into changes in primary and specialized metabolites	47
Evoked sensory stimulation of the eating environment, impacts feeling of presence and food desires in an online environment	47
In vitro digestion under simulated saliva, gastric and small intestinal conditions and fermentation of nicotinamide mononucleotide, and its effects on the gut microbiota	47
Wood hemicelluloses as effective wall materials for spray-dried microcapsulation of polyunsaturated fatty acid-rich oils	46
Production regions discrimination of Huangguanyin oolong tea by using the content of chemical components and rare earth elements	46
Multi-omics analysis provides insights into lysine accumulation in quinoa (Chenopodium quinoa Willd.) sprouts	46
Children’s physiological and behavioural response evoked by the observation, olfaction, manipulation, and consumption of food textures. Part 1: Liquid products	46
Metagenomic insights into bacterial communities and functional genes associated with texture characteristics of Kazakh artisanal fermented milk Ayran in Xinjiang, China	46
Nanoemulsion: A novel delivery approach for thermosensitive IgG on inhibiting milk fat oxidation	46
Widely targeted metabolomics reveal the glucosinolate profile and odor-active compounds in flowering Chinese cabbage powder	46
Flavor substances of low-valued red swamp crayfish (Procambarus clarkii) hydrolysates derived from double enzymatic systems	46
A signal detection reminder methodology to evaluate effects of odor–taste-taste interactions to enhance the perceived saltiness	46
A fast multi-residue analysis of twenty-four classes of pesticide in sesame (Sesamum indicum L.) and their migration into processed products	46
Bioactive compounds in Spanish extra virgin olive oils: Migration and stability according to the culinary technique used	45
Investigation of pectolytic and PR genes expression, quality and phytochemical contents in organic and non-organic table grapes at harvest and during storage	45
Editorial Board	45
Simultaneous determination of spiropidion and its five major metabolites in sweet orange fruit and various processing by-products using ultra-high performance liquid chromatography-tandem mass spectro	45
Fabrication of high strength cold-set sodium alginate/whey protein nanofiber double network hydrogels and their interaction with curcumin	45
Effects of different floral periods and environmental factors on royal jelly identification by stable isotopes and machine learning analyses during non-migratory beekeeping	45
Kitul, a food plant with antidiabetic-like effects: Reduction of intracellular reactive species in glucose-stimulated RIN-5F pancreatic β-cells and mitigation of pro-inflammatory mediators in activate	45
Identifying temporal sensory drivers of liking of biscuit supplemented with brewer’s spent grain for young consumers	45
Protein digestibility of textured wheat protein (TWP)-based meat analogs: (II) Effects of sodium tripolyphosphate	44
Evaluating the potential of millets as blend components with soy protein isolate in a high moisture extrusion system for improved texture, structure, and colour properties of meat analogues	44
Investigation on the contents of heat-induced hazards in commercial nuts	44
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO	44
Shotgun proteomics for the identification of yeasts responsible for pink/red discoloration in commercial dairy products	44
Volatile fingerprinting, sensory characterization, and consumer acceptance of pure and blended arabica coffee leaf teas	44
A novel strategy to construct stable fat globules with all major milk fat globule membrane proteins to mimic breast milk fat emulsions at the protein level	44
Effect of edible oil type on the formation of protein-bound Nε-(carboxymethyl)lysine in roasted pork patties	44
A novel non-centrifugal sugar prepared from tiger nut (Cyperus esculentus L.) meal: Preparation methods and comparison with sugarcane	44
Investigation of sulfur-containing compounds in spears of green and white Asparagus officinalis through LC-MS and HS-GC–MS	44
Development of a protein food based on texturized wheat proteins, with high protein digestibility and improved lysine content	44
Effect of operating conditions on structure and digestibility of spray-dried corn starch	44
Saltiness enhancement by “má là” umami flavor in NaCl model aqueous and oil-added systems	44
Flat bread baking: Single to double layer transition	44
A panel of lipid markers for rice discrimination of Wuchang Daohuaxiang in China	44
Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: Its survival during storage and effects on the product's properties	44
Quantitative microbiological spoilage risk assessment (QMSRA) of fresh poultry fillets during storage at retail	44
Cluster-determinant 36 (CD36) mediates intestinal absorption of dietary astaxanthin and affects its secretion	44
Glycomacropeptide (GMP) rescued the oxidative and inflammatory activity of free L-AAs in human Caco-2 cells: New insights that support GMP as a valid and health-promoting product for the dietary manag	44